Banana Bread Chocolate Chip Cookies

130 mins
Serves 1
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Directions

  1. 1Brown the 2 cups of butter in a pot.
  2. 2Brown the 2 cups of butter in a pot.
  3. 3Brown the 2 cups of butter in a pot.
  4. 4Measure the browned butter to ensure there are still 2 cups; if not, add more softened butter.
  5. 5Measure the browned butter to ensure there are still 2 cups; if not, add more softened butter.
  6. 6Measure the browned butter to ensure there are still 2 cups; if not, add more softened butter.
  7. 7Chill the butter in the fridge until it becomes almost solid but not quite.
  8. 8Chill the butter in the fridge until it becomes almost solid but not quite.
  9. 9Chill the butter in the fridge until it becomes almost solid but not quite.
  10. 10Mash the overripe bananas and set them aside.
  11. 11Mash the overripe bananas and set them aside.
  12. 12Mash the overripe bananas and set them aside.
  13. 13Combine all dry ingredients: AP flour, bread flour, cornstarch, baking soda, banana cream pudding mix, and salt.
  14. 14Combine all dry ingredients: AP flour, bread flour, cornstarch, baking soda, banana cream pudding mix, and salt.
  15. 15Combine all dry ingredients: AP flour, bread flour, cornstarch, baking soda, banana cream pudding mix, and salt.
  16. 16Whisk the dry ingredients together.
  17. 17Whisk the dry ingredients together.
  18. 18Whisk the dry ingredients together.
  19. 19Cream together the browned butter, brown sugar, and granulated sugar until light and fluffy.
  20. 20Cream together the browned butter, brown sugar, and granulated sugar until light and fluffy.
  21. 21Cream together the browned butter, brown sugar, and granulated sugar until light and fluffy.
  22. 22Mix in the vanilla bean paste, eggs, and egg yolks.
  23. 23Mix in the vanilla bean paste, eggs, and egg yolks.
  24. 24Mix in the vanilla bean paste, eggs, and egg yolks.
  25. 25Mix in the mashed banana until smooth.
  26. 26Mix in the mashed banana until smooth.
  27. 27Mix in the mashed banana until smooth.
  28. 28Incorporate the dry ingredients into the wet mixture little by little until combined.
  29. 29Incorporate the dry ingredients into the wet mixture little by little until combined.
  30. 30Incorporate the dry ingredients into the wet mixture little by little until combined.
  31. 31Fold in the semi-sweet and dark chocolate chips.
  32. 32Fold in the semi-sweet and dark chocolate chips.
  33. 33Fold in the semi-sweet and dark chocolate chips.
  34. 34Scoop out 4.5 to 4.7 ounce cookie dough balls and roll them in more chocolate chips.
  35. 35Scoop out 4.5 to 4.7 ounce cookie dough balls and roll them in more chocolate chips.
  36. 36Scoop out 4.5 to 4.7 ounce cookie dough balls and roll them in more chocolate chips.
  37. 37Place the cookie dough balls on a baking sheet and chill them uncovered in the fridge for at least 2 hours.
  38. 38Place the cookie dough balls on a baking sheet and chill them uncovered in the fridge for at least 2 hours.
  39. 39Place the cookie dough balls on a baking sheet and chill them uncovered in the fridge for at least 2 hours.
  40. 40Bake the cookies at 350 degrees Fahrenheit for 14 minutes.
  41. 41Bake the cookies at 350 degrees Fahrenheit for 14 minutes.
  42. 42Bake the cookies at 350 degrees Fahrenheit for 14 minutes.
  43. 43After baking, flatten the cookies slightly and round them out.
  44. 44After baking, flatten the cookies slightly and round them out.
  45. 45After baking, flatten the cookies slightly and round them out.
  46. 46Top with flaky sea salt.
  47. 47Top with flaky sea salt.
  48. 48Top with flaky sea salt.

Ingredients

  • 2 cups unsalted butter
  • 2 cups unsalted butter
  • 2 cups unsalted butter
  • 1.5 cup brown sugar
  • 1.5 cup brown sugar
  • 1.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2 large eggs, room temp
  • 2 large eggs, room temp
  • 2 large eggs, room temp
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1.5 tbsp vanilla bean paste (or vanilla)
  • 1.5 tbsp vanilla bean paste (or vanilla)
  • 1.5 tbsp vanilla bean paste (or vanilla)
  • 2 large over ripe bananas
  • 2 large over ripe bananas
  • 2 large over ripe bananas
  • 2.5 cups AP flour
  • 2.5 cups AP flour
  • 2.5 cups AP flour
  • 2.5 cups bread flour
  • 2.5 cups bread flour
  • 2.5 cups bread flour
  • 3 tsp cornstarch
  • 3 tsp cornstarch
  • 3 tsp cornstarch
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 4 tbsp banana cream pudding mix
  • 4 tbsp banana cream pudding mix
  • 4 tbsp banana cream pudding mix
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1.5 cups semi sweet chocolate chips
  • 1.5 cups semi sweet chocolate chips
  • 1.5 cups semi sweet chocolate chips
  • 1.5 cups dark chocolate chips
  • 1.5 cups dark chocolate chips
  • 1.5 cups dark chocolate chips
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt

Equipment

potmeasuring cupforkmixing bowlwhiskelectric mixerspatulacookie scoopbaking sheet

Tips

  • For butter texture, it should be not fully liquid but not solid, slightly more browned.
  • Vanilla bean paste creates a slightly different depth of flavor than regular vanilla, but vanilla can be used.
  • The dough will be wet, which contributes to the moistness of the cookies.
  • Chill the cookie dough balls for at least 2 hours uncovered in the fridge to prevent them from falling flat.